Spinach & Gruyère Quiche

I first made this quiche on Valentine’s Day in 2003. It was so delicious that it has become a staple recipe in our home. It is super simple to put together and works as a great egg dish for brunch. It is also beautiful with a green salad for a light dinner. Between the fluffy texture, the nutty gruyere, and the yumminess that is a flaky crust, this quiche is amazing. If no one was looking, I could polish off two or threes servings, easy.
By Linda

Spinach & Gruyère Quiche
Serves 6-8

3 eggs
¾ cup half & half
6 tablespoons mayonnaise
1 ½ tablespoons flour
¼ cup minced onion
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup thawed and drained frozen spinach
6 ounces shredded gruyère cheese
1 9-in unbaked pie crust

Preheat the oven to 350°. Hand whip eggs, half and half, mayonnaise, and flour in medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch pie crust. Bake for 45 minutes to one hour or until the top of the quiche is golden.